Behind the scenes of a new project at Bayon Pastry School

Riana, 22 years old, tells us about her experience in our pastry school and introduces the beautiful project she was in charge of.
 

I study management at NEOMA Business School in Rouen. Since I entered this school, I have always been willing to follow two principles. The first one is to find out what I am really passionate about and choose my internship according to that. The second one is to keep involved in education for everyone because I am aware of how lucky I have been to be able to study so far. When I was told about Bayon Pastry School, I was immediately interested. I had just finished an internship at Danone, during which my addiction to deserts had grown and I was seeking a mission for an NGO in education. Working for a pastry school? Challenge accepted!
 
At Bayon Pastry School, I was in charge of a pastry cookbook that will be sold to raise money for the pastry training. I had to organize the whole project (the different steps, the budget, the planning…) and write the contents of the book. Our goal is to make a beautiful book that tells the story of the school so that everyone can read it even if they don’t intend to cook!
 
For this purpose, we had to make something different from the other cookbooks thanks to a significant storytelling. Why not immerse into a pastry student’s life? That’s the story I decided to tell. Along the book, we can follow the school year of a young woman: her integration in the school, her first steps in the professional world, her doubts and success, until her graduation! The story is based on testimonies from the students of the second intake (2015-2016). Actually, some testimonies will appear in the book throughout the book. Each chapter contains recipes that are linked to what the student narrator is living. Thus, we encourage the readers to put themselves in her shoes and live this experience with her! The trip wouldn’t be complete without a few pages about Khmer culinary culture and traditions! They are between some chapters to make the reader travel even more… A special guest’s recipe will also appear in the book. To find out more, you’ll have to read the book!
 
This experience will remain and unforgettable adventure and a great time in my studies. I had the chance to manage the project independently in a country that I didn’t know. I think there is no better way to discover and understand the way Khmer people work! The project has a strong creative potential. To write a book was a childhood dream. Conceiving the editorial approach, writing the chapters, giving my ideas… I think I had never felt such a fulfilment and had so much fun! Telling a student’s story also offered a great advantage: I spent a lot of time with the students to get to know their story and built bonds with them. Also, the Bayon team supported me, told me the NGO’s story and helped me understand their values. I keep in my mind a lot of good time, laugh and of course delicacies!
 
A big thank you to the whole staff of Bayon School for these three tremendous months! I am looking forward to having the book in my hands as well as a good passion fruit & chocolate tart!

 
We thank Riana for her enthusiasm, her creativity and her professionalism in implementing this project! We regret that she couldn’t stay with us longer!
 
The preface of the book and a recipe will be written by a renowned French chef who is involved too in access to education for everyone ! Big thanks to this chef whose name will be kept secret for now!
 
Finally, we would like to send our warmest thanks to Natan and Pasquier foundations who are financing this project and enable us to make a beautiful book!
 
The pastry cookbook is in progress and should be ready for sale in 2017. Keep updated!
 

, 26 September 2016